How to Make Bhindi Aloo Curry/Okra Potato Curry

How to Make Bhindi Aloo Curry/Okra Potato Curry

About Bhindi Aloo Curry:

Bhindi aloo curry is a very simple Indian vegetarian curry recipe, which is made with okra, potatoes, spices, and herbs.  This is a very unique recipe, which goes well with roti, steamed rice, or with paratha.

Benefits of Okra/Ladies Finger:

  1.  Controls blood sugar.
  2.  Prevents migraines.
  3.  Good for digestion.
  4.  High in fiber.
  5.  Good for eye health.
  6.  Good for immune system.
  7.  Boosts memory.

Benefits of Potato:

  1.  Reduces inflammation.
  2.  Regulates blood pressure.
  3.  Improves brain health.
  4.  Helps in digestion.
  5.  Helps in sleep.
  6.  Good for bone.
  7.  Reduces premenstrual symptoms.
  8.  Good for skin.
  9.  Reduces fine lines and wrinkles.
  10.  Removes dead skin cells.

Ingredients:

  • 200 grams of okra/ladies finger/Bhindi.  Wash thoroughly the ladies finger on running water and pat dry on a clean kitchen towel or tissue.  Chop of the two ends of the ladies finger and discard them and then chop the ladies finger.
  • 2 medium sized boiled potatoes peeled and cut into cubes or any shape.
  • 1 medium sized onion finely chopped.
  • 2 medium sized tomato finely chopped.
  • 1 tablespoon garlic ginger paste.
  • 3-4 tablespoons of mustard oil or any kind of cooking oil.
  • 1/2 teaspoon cumin seeds.
  • 1/2 teaspoon turmeric powder.
  • 1/2 teaspoon cumin powder.
  • 1/2 teaspoon red chilli powder or to taste.
  • 1/2 teaspoon garam masala.
  • 1 teaspoon coriander powder.
  • Salt to taste.
  • Water as required to make the gravy.
  • Some finely chopped coriander leaves.
  • 1 bay leaf.

Note:  You may increase or decrease the quantity of ingredients depending on for how many people you are making for.

Method of Making Orak/Bhindi Aloo Curry:

  1.  Take a pan and add 1 tablespoons of mustard oil or any kind of cooking oil.
  2.  When the oil is hot, add on the chopped ladies finger/okra/bhindi and saute them on a low to medium flame until the sliminess of the ladies finger is gone.
  3.  Then, transfer them into a plate and keep aside (you can deep fry the ladies finger if you want).
  4.  Then, take a kadai and turn on the flame.
  5.  When Kadai is hot, add 2 tablespoons of mustard oil or any kind of cooking oil.
  6.  When the oil is hot, add on the bay leaf and cumin seeds and let it splutter.
  7.  Then, add on the chopped onions and saute on a medium to high flame until the onions turns light golden brown in colour.
  8.  Then, add on the garlic ginger paste and cook on a low to medium flame until the raw flavour of the garlic ginger is gone.
  9.  Then, add on the chopped tomatoes, turmeric powder, and salt to taste and mix well.
  10.  Then, cover the lid and cook the tomatoes on a low to medium flame for 3-4 minutes or until the tomatoes are soft and mushy.  Stir occasionally.
  11.  Then, add on all the powdered spices like coriander powder, red chilli powder to taste, and cumin powder and mix all the ingredients well.
  12.  Then, cook the masala on a low to medium flame for 4-5 minutes or until oil gets separated from the masala.
  13.  Then, add boiled potatoes and mix well.
  14.  Then, cover the lid and cook the potatoes on a low to medium flame for 3-4 minutes.
  15.  Then, add water as required to make the gravy and mix well.
  16.  Then, cover the lid and let the water come to a boil.
  17.  Then, add on the fried ladies finger/okra/bhindi and mix well.
  18.  Then, cover the lid and cook on a low flame for 7-8 minutes or until the ladies fingers are soft and tender.  Stir occasionally.
  19.  Then, add 1/2 teaspoon garam masala and mix well.
  20.  Then, cover the lid and cook for another 2-3 minutes.
  21.  Then, add some finely chopped coriander leaves and mix well.
  22.  Then, turn off the flame and transfer this into a serving bowl.
  23.  Serve this with roti, plain paratha, or with steamed rice.